Selkirk bannock recipe

Selkirk Bannock recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Selkirk bannock is a traditional Scottish sweet bread that originated in the town of Selkirk. This recipe has been passed down through generations and continues to be a beloved treat in Scotland. Made with rich ingredients like butter, sugar, and currants, the Selkirk bannock is known for its dense and slightly sweet flavor. It is often enjoyed sliced and toasted, accompanied by a cup of tea or coffee.

Keywords: Selkirk bannock, Scottish, sweet bread, traditional, currants.

selkirk bannock recipe details

Selkirk bannock recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

500 g	plain flour
250 g	sultanas
125 g	sugar
125 g	unsalted butter, or a 50/50 mix of butter and lard if desired
60 g	mixed peel
150 ml	milk
3 ½ tsp	dried yeast
1 tbsp	milk as glaze
1 tbsp	sugar as glaze

Instructions

Sieve the flour and sugar into a bowl, add the yeast and mix well. Melt the butter in a pan on low heat. Warm the milk separately and then mix together with the butter and add to the flour. Mix together to a dough until smooth. Cover with a towel moistened in warm water and leave to rise for at least 45 minutes, until doubled in size.

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Turn out the dough onto a lightly floured surface and knead for at least 5 minutes until no longer sticky. Add the fruit and knead again to incorporate for another 5 minutes. Place the dough in a lightly greased loaf tin and cover. Allow to rise in a warm place for about 20 minutes.

Bake for an hour, until risen and lightly browned.

Mix the glaze ingredients together and place the tin on a wire rack. Brush the glaze over the cake with a pastry brush. Return the cake to the oven and bake for another 20 minutes. Test with a skewer; if it comes out clean it is done but if wet, bake for another 10 minutes.

Remove from oven and allow to cool completely on a wire rack before removing from tin.

Store in an airtight container.

About the recipe:
A bannock is a type of oatcake; this is a confusing misnomer as it does not use oats and is a yeasted fruit cake. Often reserved for Hogmanay.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a